Dill Pickle Hummus

This dill pickle hummus is rich, smooth, and creamy, with a blend of classic hummus flavors and a bold kick of dill and garlic from the garlic dill pickles.

5 from 40 votes

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Prep Time 15

Cook Time 0

Total Time 15

Course Appetizer, Side Dish, Snack

Cuisine Mediterranean

Servings

Calories 53 kcal

Equipment

Ingredients

1 can chickpeas
3 tablespoon tahini
¾ cup Cleveland Kitchen Dilly Garlic Pickles chopped
¼ cup pickle juice from the pickle jar
1 tablespoon lemon juice
½ teaspoon salt
1 tbsp garlic from the pickle jar
¼ cup olive oil
¼ cup Cleveland Kitchen Dilly Garlic Pickles chopped, for garnish

Instructions

Drain and thoroughly rinse the chickpeas.
Boil the chickpeas for 3 minutes. Then drain them.
Add all the ingredients in a food processor and blend until creamy.
If the hummus is too thick, add a bit more olive oil to thin it out.
Transfer to a bowl and sprinkle with more diced pickles and a drizzle of olive oil.

Notes

Storage

Refrigerate leftovers for up to 5 days in an airtight container.
Freeze the hummus for up to 4 months in an airtight, freezer-safe container.
Defrost the hummus overnight in the fridge.

General Tips

Thoroughly rinse your chickpeas until the water runs clear before using them. Otherwise, your hummus will be way too salty and have an odd, starchy flavor.
To ensure your hummus is fully blended, you can scrape down the sides of your food processor with a rubber spatula and blend it again.
When adjusting your hummus thickness, go very light on the olive oil. Only add about ⅛ teaspoon at a time and blend to assess its thickness. Remember, you can always add more, but you can never take it out!

Nutrition

Calories: 53kcalCarbohydrates: 3gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 394mgPotassium: 67mgFiber: 1gSugar: 0.4gVitamin A: 61IUVitamin C: 2mgCalcium: 25mgIron: 0.4mg

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